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Teriyaki Pork & Slaw Sandwiches

Barbecue.Master's picture
  Canned crushed pineapple 8 Ounce, packed in its own juice (1 Can)
  Soy sauce 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced or pressed
  Honey 1 Tablespoon
  Salad oil 1 Tablespoon
  Minced fresh ginger 2 Teaspoon
  Boneless pork shoulder 3 Pound, cut into 1 inch cubes
  Pineapple slaw 1 Tablespoon
  Flour tortillas 10 (Each About 8 Inches In Diameter)
  Butter lettuce leaves 4

Drain pineapple, reserving juice.
Set drained pineapple aside to use in slaw.
In a large bowl, stir together pineapple juice, soy, garlic, honey, oil, and ginger.
Add pork and stir to coat evenly.
Cover and refrigerate for at least 4 hours or until next day.
If using bamboo skewers, soak 8 skewers in hot water to cover for 30 minutes.
Meanwhile, prepare Pineapple Slaw.
Also sprinkle a few drops of water over each tortilla; then stack tortillas and wrap in heavy-duty foil.
Set aside.
Lift meat from marinade and drain briefly (reserve marinade).
Thread 5 or 6 meat cubes on each of 8 bamboo or metal skewers.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, basting occasionally with marinade and turning often, until meat is well browned but no longer pink in center; cut to test (7 to 9 minutes).
Also heat foil-wrapped tortillas at side of grill (not directly over coals) until warm turn several times.

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Teriyaki Pork & Slaw Sandwiches Recipe